Hometown Focus Recipes

Sampling savory sauerkraut for soup, hot dish or pizza



As the weather turns colder, it seems as though our taste buds change. While snacking on the lighter fare of summer is sufficient, once fall hits we go for heartier foods – at least that’s how we roll in our family. Not that we need heartier foods after a somewhat-confined past few months.

Someone posted the following on Facebook the other day, and boy, it sure is spot on: “Summer packed her bags and left without saying goodbye.” Just within a handful of days we went from using the AC to freeze warnings. I guess that’s another thing we roll with in the Northland.

We had our last big supper of the season with friends and family last week. Our friends brought over a wonderful sauerkraut hot dish and we enjoyed a great meal followed by a lively dice game. The hot dish inspired my theme of the week: sauerkraut.

Many years ago, we were snowmobiling and made a stop along the way for a bite to eat. We decided on pizza for the group and noticed that sauerkraut was an option for a topping, so we tried it. It was a hit, although it took some getting used to the idea of sauerkraut on pizza.

Since that time, we have converted many friends and family to the specialty topping at our local pizzeria. We order a sauerkraut, sausage and mushroom Big Bamboozler at the Vermilion Club on Lake Vermilion – a wonderful 24-inch-large pizza. While hesitant at first, many have raved over how good sauerkraut is on pizza and that has been our standard order for years. Hey, don’t knock it until you try it!

Sauerkraut Soup

Recipe by: Kirsten Reichel (This recipe was given to me by the owner of Trails End Resort, Crane Lake many years ago.)

• 1 medium onion
• 4 medium potatoes
• 4 1/2 c. water
• 1/2 tsp. salt
• 16 oz. sauerkraut, undrained
• 6 polish sausage, sliced
• 1 to 2 tsp. dill weed
• 1/2 tsp.caraway seed
• 1 Tbsp. flour

• 1 c. sour cream

Dice potatoes and onion and cook in salted water until potatoes are about half done. Add sauerkraut, sausage and seasonings. (I like dill weed and caraway so I add more than calls for.) Bring to a simmer on medium low heat for about 30 minutes.

Combine the flour with part of the soup liquid in a separate bowl, slowly adding more liquid to make a thin paste. Stir back into soup then stir in the sour cream. May need to add more water or flour depending on consistency desired. Can keep warm in a slow cooker set on low until ready to eat.

German Skillet Supper

Recipe by: Kirsten Reichel

• 1 Tbsp. butter
• 1 (14 oz.) can sauerkraut
• 1 c. uncooked rice
• 1 medium onion, chopped
• 1 lb. ground chuck beef or pork, uncooked
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (15 oz.) can tomato sauce

Cook rice following package directions; set aside.

Cook ground meat until done then drain. In the meantime, in a large skillet, sauté sauerkraut and onion with butter until onion is tender, then add the ground meat, salt, pepper, tomato sauce, and rice. Stir together and cook on low until flavors are blended.

Some may want to drain the sauerkraut. I like the added flavor so I don’t drain or rinse, but then go easy on the salt.

Sauerkraut Hot Dish

Recipe by: Jo Ann Koskela Feast of Goodness Trinity Lutheran Church cookbook

• 1 lb. hamburger
• 1 onion, diced
• Salt, to taste
• 1 (1 lb.) can sauerkraut, drained and rinsed
• 2 c. uncooked egg noodles
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• Shredded cheddar cheese

Brown and drain hamburger and onions. Add

salt. Put half of meat mixture in a 9-inch square pan. Add sauerkraut which has been drained and rinsed. Add remaining meat mixture. Sprinkle with egg noodles. Add soups on top. Bake at 350 degrees for 30 minutes. Add shredded cheddar cheese and bake another 30 minutes. (Serving size: 4 to 5. When doubling recipe, use a large cake pan and add an extra can of soup.)

Stuffed Cabbage

Recipe by: Mildred Koslap Favorite Recipes of America Casseroles cookbook

• 1 large cabbage
• 3 lb. ground lean pork
• 3/4 c. rice
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1 large can sauerkraut
• 1 large peeled potato, grated

Parboil cabbage until soft enough to roll; cut out heart and cool.

Mix meat, rice, pepper and salt. Put small amount of meat mixture in each cabbage leaf and roll. Alternate layers of sauerkraut and cabbage roll in a large pot. Cover with water and cook slowly for about 4 hours.

Gradually work potato in around stuffed cabbage; continue cooking for 20 minutes. (Serving size: 8 to 10)

Sandy’s Sweet Slow Cooker Sauerkraut

Recipe by: MellieLynn www.allrecipes.com

• 1 qt. sauerkraut, drained and rinsed
• 1 1/2 c. water
• 3/4 c. diced carrot
• 3/4 c. brown sugar
• 2/3 c. chopped apple
• 1/2 sweet onion, minced
• 1 tsp.caraway seeds
• 1 pinch salt and ground black pepper to
• 1 lb. fully cooked kielbasa, cut into 1-inch

Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for 1 more

hour. (Serving size: 8)

The Real Reuben

Recipe by: ALDO1938 www.allrecipes.com

• 12 slices dark rye bread
• 1 lb. thinly sliced corned beef
• 1 lb. sauerkraut, drained
• 12 slices Swiss cheese
• 1-1/2 c. Thousand Island dressing

Place bread on baking sheet or broiling pan. Can lightly toast the bread first a bit to firm it up. Layer corned beef, sauerkraut and cheese on top of bread slices.

Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing. (Serving size: 6)

Traditional Reuben Casserole

Recipe by: AVEYED www.allrecipes.com

• 1 1/2 c. Thousand Island dressing
• 1 c. sour cream
• 1 Tbsp. minced onion
• 6 slices light rye bread, cubed
• 6 slices light rye bread, cubed
• 1 lb. sauerkraut, drained
• 1 1/2 lb. corn beef, cut into bite-size pieces
• 5 2/3 c. shredded Swiss cheese
• 1/4 c. margarine, melted

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

In a bowl, mix the Thousand Island dressing, sour cream, and onion.

Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.

Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned. (Serving size: 12)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.